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Recipe | Smashed Red Potatoes & Leeks

Smashed Red Potatoes & Leeks

Smashed Red Potatoes & Leeks
When I was growing up, mashed potatoes made a frequent appearance on our menu. Usually it was on Sunday nights–my parents would make a roast and mashed potatoes with lots and lots of sour cream. We’d often have canned corn on the side too and I loved mixing the corn with the potatoes and the gravy. Oh sure, maybe this sounds gross to you, but doesn’t KFC sell something exactly like this in a big plastic bowl with fried chicken on top? I was ahead of my time. An innovator!

Although I haven’t put corn in my mashed potatoes in a while, I do like them to be more on the substantive side. Since leeks are in season, I thought I’d try adding those. Kind of like potato leek soup, you see? But not soup! And I left the potato skins on to make everything a little more rustic and hearty. Maybe this Smashed Red Potatoes & Leeks recipe isn’t a show-stopper, but it’s a good, solid side dish for a Sunday meal. Or even a weeknight meal–did I mention this is really quick and easy?

Smashed Red Potatoes & Leeks Recipe

Smashed Red Potatoes & Leeks

Smashed red potatoes with sauteed leeks. If you're looking for an easy side, it doesn't get much simpler than this!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 1 1/2 lbs. red potatoes cut into 1-inch pieces
  • 1 tbsp. olive oil
  • 2 medium leeks rinsed thoroughly and thinly sliced
  • 1/3 c. soymilk
  • salt + pepper to taste


  • In a medium saucepan, cover red potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.
  • While potatoes are cooking, heat oil in a medium skillet over medium heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.
  • Combine potatoes and soymilk in a large bowl. Using a potato masher or potato ricer, mash until potatoes reach desired consistency (I like mine chunky!). Fold in leeks and season with salt and pepper.
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  • Reply
    December 22, 2011 at 7:34 pm

    Oh yum! I love leeks!!

  • Reply
    December 22, 2011 at 8:24 pm

    That looks and sounds wonderful. I would not have thought of adding leeks, but I bet they add a nice flavor.

    • Reply
      The Type A Housewife
      December 24, 2011 at 2:10 pm

      My husband is not a fan of leeks, but he liked this. It’s a nice subtle flavor–not too overpowering. 🙂

  • Reply
    Brenda Williams
    December 22, 2011 at 11:16 pm

    Red potatoes are a staple at our house. I love your idea of adding leeks. Looks and sounds so good.

    • Reply
      The Type A Housewife
      December 24, 2011 at 2:08 pm

      I love red potatoes, especially for mashing. They’re a lot creamier & less starchy than Russets.

  • Reply
    December 24, 2011 at 12:30 am

    You know, I don’t know that I’ve ever had a leek. You educate me on so many new vegetables. I actually know what leeks look like but not what they taste like. Are they part of the onion family?

    • Reply
      The Type A Housewife
      December 24, 2011 at 1:53 pm

      I had had them in potato leek soup, but I don’t think I actually cooked with them until a year or two ago. They’re a member of the onion family, but they have a more mild flavor. Look for a braised leek recipe–they are so good that way!

  • Reply
    Suja Md
    April 25, 2013 at 10:30 pm

    Even the simpler recipes looks stunning and interesting with your touches…Great way to go!!

  • Reply
    August 10, 2016 at 8:37 am

    Hi there, whats the calories for this dish please?

  • Reply
    September 8, 2020 at 1:18 pm

    5 stars
    Easy and delicious–just whatI was looking for. Thanks!

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